• Root Crisps

Oven-roasted Root Crisps – The Perfect Healthy Snack

Oh, the extended snacking hours are really not making my body look that great. Thankfully, we have turned to healthy snacking instead. Instead of potato crisps and all the unhealthy, easy snacks; we put the effort into making healthier options.

We are loving popcorn the most but I have also started adding crackers to the trolley and one nice cheese. Fresh fruit is also always on hand and to make snacking better, I will chop and peel anything in the morning so it is available without effort later.

That is what snacking comes down to really, convenience. It is more convenient to open a bag of crisps than to get up and prepare something to nibble on.

To combat easy snacking, I prepare healthy snacks ahead of time when I have energy. I like making hummus (here is a butternut version) or smoky bean dip, peeling and chopping veg dippers and having crackers on hand.

We are home all day these days so having a full pantry is essential. I make sure to have lots of popcorn and canola oil as well as crackers for a quick one.

As I have been discussing lately, Pick n Pay does a great four for R100.00 vegetable combo deal. As we are heading into winter, it is easier to buy the root vegetables and squashes because they last longer.

I was inspired and decided to make some homemade oven-roasted root crisps. I used carrots, beetroot, butternut and sweet potato. Regular potatoes were considered but I was sure they wouldn’t be the same as my favourite brands so I skipped them.

This recipe uses minimal oil as the crisps are baked and not fried. There are also fewer bad things like excessive salt. I just used some salt and pepper for my recipe.

It is important to know that this only works if you make really thin slices. I have a mandoline that was given to me but it is basically a knuckle murderer. It never works on hard vegetables.

I decided to use my knife and cut the vegetables as thinly as possible. It actually worked!

Ingredients

  1. Two Carrots
  2. One Small Sweet Potato
  3. One Beetroot
  4. One Small Butternut (I just used the neck and saved the rest for a roast dinner)
  5. Salt & Pepper
  6. Olive Oil

Method

  1. Peel and thinly slice your vegetables.
  2. Lay the vegetable rounds on baking paper and allow to dry for 30 minutes.
  3. Sprinkle with salt and pepper.
  4. Drizzle over with olive oil.
  5. Bake in the oven at 130ºC for an hour.
  6. Remove crisps from oven, check which are still somewhat soft, turn and bake for a further thirty minutes.

Toss in a bowl and enjoy!

With My Love,
Tyler

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